No violation noted during this evaluation. | 12/29/2015 | Regular |
No violation noted during this evaluation. | 06/10/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Two containers of product in walk-in date marked September. Discard food after 7 days (unless frozen in which case date made, date frozen and date thawed should all be written on the container).
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food in make table at 52F. Remove product until unit is able to hold food at 41F or lower.
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11/06/2014 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Prep table not maintaing temp, removed product for repair.
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07/17/2014 | Non Illness Complaint |
No violation noted during this evaluation. | 04/18/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Batter in top of prep table at 46F. Keep lid closed to maintain 41F.
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08/20/2013 | Routine |
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